a step up from strawberries and cream

Strawberries are in the height of their season right now. My mom brought some home form the farmer’s market, and I told her I wanted to make some whipped cream and have strawberries and cream. She said why stop there…

This memorial day weekend why not make frozen Strawberry Souffle! I was intrigued and had to make some.

This recipe is adapted from a blackberry frozen souffle in The 4 seasons cookbook.

You will need.

1 cup egg whites

1 cup and 2 tablespoons sugar

2 and 1/2 pints strawberries (cleaned and hulled)

3 cups heavy cream

Step 1: Warm egg whites and sugar in a bowl over hot water, stir them together so the are mixed well. Remove from heat and whisk in a mixing bowl until stiff. Put them in a seperate bowl.

Step 2. Clean mixing bowl and whisk attachment and place in freezer( a cold bowl insures better whipped cream).

Step 3. Clean, hull and quarter Strawberries. Puree in a food processor.

Step 4. In chilled mixing bowl whip heavy cream.

Step 5 fold together puree, whipped egg whites and whipped cream. Freeze for 6 hours. Serve.

What you have created is a delicious light and airy strawberry treat. Perfect for your memorial day weekend! Enjoy!